Nutritional Facts

Directions

Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.

In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.

Add turkey; heat through. Meanwhile, in a large saucepan, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture with spinach.Yield: 4 servings.

Originally published as Swiss Turkey Tenderloin Strips in Weeknight Cooking Made Easy
Annual 2005, p132

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"Delicious. I replaced the spinach with fresh (or frozen) whole green beans and also used 1 1/4 cup of chicken broth, omitted the white wine and used 1 cup of swiss cheese instead of 3 cups. I kept the turkey breast tenderloins whole because they dried out too much when cut into thin strips. Also seasoned the turkey with paprika in addition to salt and pepper."